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Taquitos de Carne Picada

Dive into a flavorful adventure with our Taquitos de Carne Picada, where every bite promises a burst of authentic taste and texture.

Start by sautéing diced onions in a pan set to medium heat, letting them caramelize to a rich hue. Next, focus on the steak. Sear it with minced garlic, a dash of chili powder, a pinch of salt and a hint of black pepper. These seasonings give the meat a robust and aromatic depth.

For an added kick, mix in diced tomatoes and green chilies. The chilies provide that spicy edge, adding layers to the dish. Stir thoroughly, ensuring the ingredients blend and enhance each other.

Add shredded cheese to the mixture, letting it melt smoothly. Its creamy texture binds the ingredients.

In a separate pan, heat the corn oil to 350°, readying it for the taquitos. Fill each of the twelve white corn tortillas with the seasoned steak mixture, then roll them tightly to keep the filling secure.

When serving, present your Taquitos de Carne Picada with a side of refried beans. Garnish with a dollop of cooling sour cream and a sprinkle of fresh shredded lettuce.

Prep Time:  20 minutes |    Cook Time:  20  minutes   |    Total Time:  40 minutes   |    Servings:  12 Taquitos

Ingredients:

  • 4 tablespoons  Carlini  Vegetable Oil, divided
  • 2 small onions, sliced
  • 1 1/2 pounds Black Angus Cubed Steak, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon  Stonemill  Chili Powder
  • 3/4 teaspoon  Stonemill  Iodized Salt
  • 1/2 teaspoon  Stonemill  Ground Black Pepper
  • 10 ounces  Casa Mamita  Diced Tomatoes with Green Chilies, drained
  • 1 cup  Happy Farms  Shredded Mozzarella Cheese
  • 12  Pueblo Lindo  White Corn Tortillas
  • 4 cups  Carlini  Corn Oil

Directions:

  1. In a large skillet over medium-high heat, heat 2 tablespoons oil. Brown the onions, about 5 minutes. Remove from the skillet and reserve.                    
  2. Reheat the skillet with the remaining vegetable oil. Brown the carne picada with the garlic, chili powder, salt and pepper. Add the diced tomatoes with green chilies. Cook for 2 minutes to heat. Add the cheese.                    
  3. In a large skillet heat the corn oil to 350°.                    
  4. Evenly divide the meat among the twelve tortillas. Roll them up tightly. Deep fry each taquito to golden brown.                    

Tip: Serve with refried beans. Garnish with sour cream and shredded lettuce.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen